Thursday, October 8, 2009
I guess I've had my fair share of corny recipes this summer. (No pun intended, or maybe I did) I love a good bowl of chowder. Clam, corn, chicken. I'll take it. I was doing a little search on how to make chowders and a lot of them contained quite a lot of ingredients. I just wanted a basic simple easy way to make it without having to buy any pre-made canned stuff or other ingredients I really didn't have the budget for at the time. Basically, all I had was corn and onion. Very limited. So I came to to conclusion to just wing it. I mixed and matched to see what I thought fit best.
I started out by cooking the onion in a little bit of butter then making a simple roux of it. The soup pretty much came together from there. Add the milk and chicken stock, along with some dry herbs. you can use vegetable stock, if you'd like to make this vegetarian. You can also add seafoods, meats, veggies. It's all optional.
The end result is a nice and not overly thick soup with some corny goodness. I wish I had some sourdough bread bowls though. Oh well. Next time. I'm content with my homemade pan de sal.
Easy Corn Chowder
1 12 oz can chicken stock or 2 cups water with 1-2 chicken boullion cube (or vegetable stock)
1 1/2 c corn
1/2 medium onion - finely chopped
2 Tbsp Flour
1 1/2 c milk
1 1/2 Tbsp butter
1 Tbsp dry basil
1 Tbsp dry oregano
1 celery stalk - chopped
1-2 potatoes - chopped or cubed
1 large carrot - chopped
1 c cooked seafoods or meats
In a pot, melt the butter and saute the onion until tender on medium to high heat. This will make a roux to help thicken the soup.
Then add the flour. Combine until slightly clumpy. Add the milk and stir to combine until milk becomes slightly thick. Then add the chicken stock. Stir occasionally until soup thickens. Once thick, lower the heat and bring the soup to a simmer.
Add in the, corn, basil and oregano. Season with a little salt and pepper to taste.
Best served warm.
For the optionals:
Add the celery carrot and potatoes. Let it cook until tender on medium heat.
To add meats or seafoods, cook in the butter first, then them remove from the pot. Continues by making the roux and so on. Add the meats or seafoods back into the pot once the soup has thickened.